Easy Fish Korma

This is a super simple fish curry recipe that can be prepared and on the table in under 20 minutes; it's a mild korma so is suitable for the whole family too. I used haddock, but cod, coley or hake would work well too; you want a fish that will hold it's shape. 

I serve over wholegrain rice for a tasty and nutritious family meal.

Easy Fish Korma

Here's how:

• 2 spring onions
• 3cm piece of ginger root or 2 tsp ginger paste
• 1 garlic clove
• 1 green chilli
• 1 tsp olive oil or vegetable oil
• 1 red pepper
• 250g cherry tomatoes
• 200g frozen peas
• 1 heaped tbsp Korma paste (I use Patak's)
• 800g haddock fillet
• 1 tin coconut milk
• 2 preserved lemons or 1 tbsp lime pickle
• Handful fresh coriander leaves
• 1 tbsp natural yoghurt

Firstly add the olive or vegetable oil to a large pan and place onto a gentle heat. 

Now finely slice the spring onions, peel and finely chop or grate the ginger, slice the chilli and crush the garlic and add all to the pan. 

Now cut each of the cherry tomatoes in half, and slice the red pepper and add both to the pan to soften quickly.

Roughly chop the preserved lemon and then cut the haddock into bite-sized chunks and set aside. 

Once the tomatoes and pepper have softened a little, add the korma paste and stir everything in the pan together. Add the coconut milk, the peas and the preserved lemons (or lime pickle) and stir through to combine. 

Place each piece of fish into the pan and ensure each piece is immersed in the curry sauce and allow to cook on a high heat for exactly six minutes. Turn each piece of fish over after 3 minutes; you should see it is cooked through as it will go from opaque to white. 

Remove from the heat and spoon over rice or whatever you are serving with. Add a spoonful of natural yoghurt to the middle of the dish, or spoon a few smaller bits all over to add a creaminess and scatter over as many coriander leaves as you like. Enjoy! 

Here are a few other Indian fake-away recipes you may enjoy:

• One Pot Coconut Fish Curry
• Slow Cooker Butter Chicken
• Bridget and Bea's Mild Chicken and Vegetable Curry
• Slow Cooked Beef & Lentil Curry
• Chicken Dhansak
• Sag Paneer
• Curried Lentil Soup
• Chicken Biryani
• Chicken Tikka Kebabs

One Pot Coconut Fish Curry

This is a lovely, simple and fresh curry that is ideal for those who prefer milder flavours - especially children.

It’s a great introduction to curry flavours and whilst it doesn’t have a high heat, there is warmth and an almost tropical flavour from the coconut milk, dessicated coconut and the fruit.

I made this on Friday night with the girls and they both absolutely loved it; they enjoyed being in charge of what was going in, and we just added the fruit and vegetables we had to hand. But you could include any you have in stock or favourites of the kids for a family meal.

Beatrice is going through a really fussy phase at the moment and isn’t interested in eating vegetables unless they are well hidden or immersed in a sauce so this was a great way of helping her hit that five a day target too.

I used cod and prawns for the curry but it work just as well as a vegetable curry or with some chicken instead.

The below serves two to three children’s portions and I served it over wholegrain rice with some naan for the girls to dip into the sauce. Excuse the photograph - it's messy and has shade, but I was keen to share the recipe so had to work with what I had! You could garnish with a handful of coriander leaves before serving which will complement the flavour - my girls aren't keen on 'leaves' on their dinner so I haven't here, but if I were eating myself I definitely would be. 

One Pot Coconut Fish and Fruit Curry

Here’s how:

• 1 fillet of cod (about 150g)
• Fresh, raw prawns (150g)
• 1 level tbsp curry powder
• 1 tsp turmeric
• 1/2 tsp paprika
• 1 cinnamon stick
• 1/2 tin tomatoes
• 1 tin coconut milk
• 2 tbsp dessicated coconut
• 1 tbsp ground almonds
• 1 banana
• 1 orange pepper
• 75g mushrooms
• 75g peas
• 2 tbsp raisins
• 1 onion
• 2 garlic cloves
• Thumbnail piece of ginger
• 1tsp coconut oil

Firstly add the coconut oil to a non-stick saucepan or wok and place on a gentle heat.

Now peel and roughly chop the onion, mince the garlic and peel and thinly dice the ginger and add to the pan.

Once it has begun to soften, add the curry powder, turmeric, paprika and stir into the onion mixture - the base, allow the spices to cook out for a few minutes.

Whilst this is cooking, slice the peppers and roughly chop the mushrooms - I dice up small as the girls eat them this way - also slice the banana into chunks.

Add the peppers to the pan and then add the chopped tomatoes and the coconut milk and cinnamon stick and stir well.

Add the mushrooms, peas, banana and raisins now and stir well.

Add the dessicated coconut which will add a lovely sweetness and the ground almonds for a nutty flavour. Stir again.

Allow to cook for ten minutes or so.

In the meantime you can cut the cod or other white, flaky fish into bite-sized chunks and set aside.

Now add the cod and the prawns and allow to cook for a just a few minutes more until the prawns have turned pink and are cooked, and the cod is cooked through.

Serve with your choice or accompaniments.